I’ve recently discovered that I like to torture Miles with new recipes. If he wants biscuits, I never make the same recipe twice. That would apply for most breakfast foods and almost all desserts. This weekend was no different. We had one more night together before he left for his grandparents, and we decided to have pancakes and bacon for dinner. Of course I had to try a different pancake recipe.
Actually, I made this recipe before but make a cake with it. This time I was going to try it as a simple pancake. I used the recipe from The Beekman 1802 Heirloom Dessert Cookbook.
They were still great pancakes! The cornmeal and wheat made them very hearty and they were perfect with just a little syrup. I would love to make them again with blueberries!
- 1 cup all-purpose flour ((spooned into cup and leveled off))
- 1/3 cup rye or whole wheat flour
- 2 tablespoons cornmeal
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons unsalted butter (, melted, plus more for the pan)
- ¾ teaspoon pure vanilla extract
- make the pancakes
- In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
- Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour ½ cup of the batter into the pan and cook for 1 ½ minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
Adapted from The Beekman 1802 Heirloom Dessert Cookbook